Stuffed Date Snickers (Printable Version)
Medjool dates filled with peanut butter and peanuts, coated in dark chocolate for a satisfying sweet treat.
# What You Need:
→ Dates & Filling
01 - 12 large Medjool dates, pitted
02 - 6 tablespoons natural peanut butter (or almond butter)
03 - 3 tablespoons roasted peanuts, roughly chopped
→ Chocolate Coating
04 - 5 oz dark chocolate (70% or higher), chopped
05 - 1 teaspoon coconut oil (optional, for smoother coating)
→ Topping (optional)
06 - Flaky sea salt, for sprinkling
# How To Make It:
01 - Slice the Medjool dates open lengthwise on one side and remove the pits. Gently open each date without separating completely.
02 - Fill each date with ½ tablespoon of peanut butter, then sprinkle chopped roasted peanuts inside for added crunch. Close the dates around the filling and set aside.
03 - Melt the dark chocolate with the coconut oil in a microwave-safe bowl (in 30-second bursts, stirring in between) or over a double boiler until smooth.
04 - Using a fork, dip each stuffed date into the melted chocolate, allowing excess chocolate to drip off. Place the coated dates on a parchment-lined baking sheet.
05 - If desired, sprinkle with flaky sea salt while the chocolate is still wet. Chill the dates in the refrigerator for at least 20 minutes, or until the chocolate is set. Serve chilled or at room temperature.
# Helpful Hints:
01 -
- Satisfies candy bar cravings without the processed sugar crash
- Takes fifteen minutes from start to fridge and nobody believes these are actually good for you
02 -
- Room temperature chocolate refuses to coat properly so melt it fresh each time
- Overfilled dates will burst at the seams when you try to close them
03 -
- Chilling the stuffed dates for ten minutes before dipping makes them easier to handle
- Chocolate that seizes can sometimes be rescued by adding another teaspoon of coconut oil